Twice-Baked Potato Cups with Caramelized Shallots Recipe | Epicurious
These small potato cups (each one is half a russet potato) are a great choice if you're short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven...
Keywords
- russet potato
- cheese
- shallot
- sour cream
- side
- nut free
- vegetarian
- gluten free
- make ahead
- oven bake
- bon appétit
Ingredients
- 4 12-ounce russet potatoes, scrubbed
- Vegetable oil
- 1 cup coarsely grated Havarti cheese (about 4 ounces)
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 teaspoon cayenne pepper
- 3 tablespoons butter
- 1 1/2 cups thinly sliced shallots (about 8 ounces)
- 1 tablespoon chopped fresh Italian parsley
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